Name: Potato and leek soup with crispy leek croutons
Yield: 1
Ingredients: 2 leeks , cut in half lengthwise and chopped; 3 medium potatoes peeled and diced; 2 garlic cloves crushed; 2 knobs of butter; 2 pints of vegetable stock; Salt and pepper; Dash of milk; Picked thyme 1 stalk; 1 tblspn chopped parsley

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Yields1 Serving

2 leeks , cut in half lengthwise and chopped

3 medium potatoes peeled and diced

2 garlic cloves crushed

2 knobs of butter

2 pints of vegetable stock

Salt and pepper

Dash of milk

Picked thyme 1 stalk

1 tblspn chopped parsley

Melt 1 knob of butter in a pan over a medium heat . Add in the chopped leeks . Reserve a handful .

Sauté until just beginning to colour , add in the diced potatoesand garlic and continue to sauté so the potatoes get basted in the butter.Add in salt and pepper

Add in the stock . Put on a lid and cook until the potatoes are soft . Or put into a slow cooker for 3-4 hours Or into a pressure cooker for 8-10 minutes

Now melt the other knob of butter and fry the leeks with the thyme sprigs until starting to crisp and become golden

Blitz the soup with a hand blender and add in the milk

Serve topped with chopped parsley and crispy leeks

CategoryPotatoes, Pressure Cooker, Slow Cooker, Soup

Ingredients